Pumpkin Cupcakes
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 314
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 58
- Dietary Fiber
- 1
- Sugar
- 39
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 316
- Total: 1 hr 42 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 12 min
Ingredients
Nonstick cooking spray
All-purpose flour
1 (18 1/4-ounce) box yellow cake mix
3/4 cup pumpkin puree, plus more if needed
1/3 cup vegetable oil
Icing:
2 cups confectioners' sugar
1/4 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
Red and yellow food coloring, if desired
Directions
Special equipment:
12-count mini pumpkin cake mold pans.- Preheat the oven to 350 degrees F. Spray the cake pan with nonstick cooking spray, coat with flour, and knock out the excess.
- Combine the cake mix with the pumpkin puree and oil. Beat with a hand mixer on medium until well incorporated, about 2 minutes. Some pumpkin purees have more moisture than others, if the cake batter seems dry then add more pumpkin puree, 1/4 cup at a time.
- Using an ice cream scoop, fill the molds 2/3 of the way to the top with batter. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 12 minutes. Cool for 5 minutes and remove to a wire rack to cool completely.
- In a large bowl, combine the icing ingredients and mix together until well blended; the icing should be thick but have a pourable consistency. If it's too thick add a little water to thin. If you want the color to be more orange add a few drops of red and yellow food coloring. Dip the top 1/2 of each cupcake into the icing and place onto a sheet pan fitted with a wire rack allowing the icing to drip down the sides. Let icing set for 1 hour before serving.